Chunky root vegetable soup with cheesy pesto toasts

Chunky root vegetable soup with cheesy pesto toasts

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(3 ratings)


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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level



Serves 4

James Martin's rustic vegetable soup can be blended to give a smooth texture, both versions are complemented by crisp, cheese-topped bread

Nutrition and extra info

  • Soup only
  • Vegetarian
Nutrition info

Nutrition per serving

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  • 25g butter
  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 100ml white wine
  • 1 medium leek, chopped
  • 1 medium parsnip, diced
  • 1 large carrot, diced
  • 1 swede, diced
  • 1l vegetable stock
  • 100g mature cheddar, grated
  • 1 ciabatta loaf or small baguette, cut into 8 thin slices

For the pesto

  • 25g pack flat-leaf parsley, finely chopped
  • 25g pack chives, finely chopped
  • 25g finely grated vegetarian parmesan -style cheese
  • 2 garlic cloves, crushed
  • 1 tbsp toasted pine nuts, chopped
  • olive oil

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  1. Melt the butter in a large heavy-based saucepan. Add the shallots and cook for 5 mins until soft, then add the garlic and cook for 1 min more. Pour in the wine and simmer until reduced, then add the vegetables and cook for 2-3 mins.
  2. Pour in the stock, bring to the boil, reduce the heat and simmer for about 20 mins until the vegetables are soft. Meanwhile, to make the pesto, mix all the ingredients together with enough olive oil to make a thickish paste. Season.
  3. To make the toasts, put the grated cheese in a bowl and mix together with 2-3 tsp of the pesto. Heat grill. Put the ciabatta slices under the grill and toast on both sides. Remove, top with the herby cheese mixture, then grill until melted.
  4. Season the soup well and serve with the cheesy pesto toasts and remaining pesto, for drizzling.

Recipe from Good Food magazine, November 2011

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Frantic Flapjack's picture
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Not the best soup ever but full of lovely veg. I couldn't see the point of the wine. It didn't seem to add any depth to the flavour. To make it more interesting, I stirred a couple of spoons of pesto from a jar and served the soup with the baguette and melted cheese.

lulu_lala's picture
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Not a bad soup, healthy and very filling...but not my favourite. The wine made it taste a bit sweet...

helenps's picture
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Yummy! Just added some chopped fresh basil and a small chopped chilli for a bit of added flavour.

mialommi's picture

A bit of luxury here. Will try soon!